Grocery
Imported Kumquats
What it is
These are small, oval citrus fruits that are unique because they are typically eaten whole, including the peel. The peel offers a sweet counterpoint to the tart flesh inside. They are often imported to ensure availability outside of their native growing seasons. Their vibrant orange color makes them visually appealing in dishes and as a garnish. The texture of the peel is slightly chewy, while the pulp is juicy and contains small seeds.
How people cook with it
Kumquats can be used in both sweet and savory applications, adding a bright, zesty flavor.
- Candied kumquat slices
- Kumquat marmalade
- Garnish for cocktails
- Flavoring for baked goods
To prepare kumquats, rinse them thoroughly under cool water. You can slice them thinly and remove any seeds, or chop them roughly. For a sweet treat, simmer them in a sugar syrup until tender and translucent, creating a delightful candied fruit. They can also be added to sauces, marinades, or salad dressings to impart a unique citrus note. When baking, they can be incorporated into cakes, muffins, or tarts for a burst of flavor and a slightly chewy texture. Their zestiness also complements rich meats and poultry.
How it differs from similar foods
Unlike many other citrus fruits, kumquats are distinguished by their edible peel, which is surprisingly sweet. This allows for a different flavor profile and texture experience compared to fruits like lemons or oranges, where only the zest or juice is typically used.
Who it is for
Home cooks and professional chefs who enjoy experimenting with unique flavors and textures in their culinary creations.
How to keep the rest
To store fresh kumquats, keep them in a breathable bag or container in the refrigerator. They can last for several weeks when stored properly. Avoid washing them until just before you plan to use them, as excess moisture can encourage spoilage. If they become slightly soft, they can still be used for cooking or preserving.